Seasoning sauce and preparation method thereof

A technology of seasoning soy sauce and soy sauce, which is applied in the functions of food ingredients, food science, application, etc. It can solve the problems of excessive aflatoxin B1 in products, affecting the appearance of products, and using a large amount of spices, etc., to achieve rich taste and good health care Function, food safety effect

Inactive Publication Date: 2017-01-04
桂林市晟博科技服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current soy sauce products have a relatively single taste. Therefore, in the cooking process, other seasonings need to be added, such as directly adding a certain amount of spice seasoning to the soy sauce or adding the spice liquid extracted by soaking, so that some spices and soy sauce Seasoning synergy occurs, enriches the taste of soy sauce, and at the same time gives full play to the role of spices as condiments; however, this method uses a larg

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A seasoning soy sauce, in parts by weight, it contains the following components:

[0044] Spice extract 25 parts;

[0045] 500 parts of soy sauce;

[0046] The spice extract is obtained by mixing spices with water, soaking them, and then directly distilling them; in parts by weight, the spices include 0.8 parts of Zanthoxylum bungeanum, 1 part of anise, 1.2 parts of cumin, 1.35 parts of cinnamon, and 0.6 parts of cloves , 0.5 part of nutmeg, 0.65 part of white cardamom, 0.4 part of dried ginger, 0.2 part of turmeric, 1 part of star anise, 1.15 part of black pepper, 0.6 part of grass fruit, 0.6 part of fragrant fruit, 0.3 part of tangerine peel, 0.25 part of licorice and 0.55 part of hawthorn , the water is 50 parts.

[0047] A preparation method of seasoning soy sauce, it comprises the following steps:

[0048] A, the preparation of spice extract:

[0049] In parts by weight, take 0.8 parts of pepper, 1 part of anise, 1.2 parts of cumin, 1.35 parts of cinnamon, 0.6 ...

Embodiment 2

[0055] A seasoning soy sauce, in parts by weight, it contains the following components:

[0056] 15 parts of spice extract;

[0057] 400 parts of soy sauce;

[0058] The spice extract is obtained by mixing spices with water, soaking them, and then directly distilling them; in parts by weight, the spices include 1.2 parts of Zanthoxylum bungeanum, 1.5 parts of anise, 1.8 parts of cumin, 2 parts of cinnamon, and 1 part of cloves , 0.7 parts of nutmeg, 1 part of white cardamom, 0.5 parts of dried ginger, 0.3 parts of turmeric, 1.5 parts of star anise, 1.5 parts of black pepper, 0.8 parts of grass fruit, 0.8 parts of fragrant fruit, 0.5 parts of tangerine peel, 0.4 parts of licorice and 0.8 parts of hawthorn , the water is 50 parts.

[0059] A preparation method of seasoning soy sauce, it comprises the following steps:

[0060] A, the preparation of spice extract:

[0061] In parts by weight, take 1.2 parts of pepper, 1.5 parts of anise, 1.8 parts of cumin, 2 parts of cinnamon...

Embodiment 3

[0067] A seasoning soy sauce, in parts by weight, it contains the following components:

[0068] 35 parts of spice extracts;

[0069] 600 parts of soy sauce;

[0070] The spice extract is obtained by mixing spices with water, soaking them, and then directly distilling them; in parts by weight, the spices include 0.4 parts of Zanthoxylum bungeanum, 0.5 parts of anise, 0.6 parts of cumin, 0.7 parts of cinnamon, and 0.2 parts of cloves , 0.3 part of nutmeg, 0.3 part of white cardamom, 0.3 part of dried ginger, 0.1 part of turmeric, 0.5 part of star anise, 0.8 part of black pepper, 0.4 part of grass fruit, 0.4 part of fragrant fruit, 0.1 part of tangerine peel, 0.1 part of licorice and 0.3 part of hawthorn , the water is 50 parts.

[0071] A preparation method of seasoning soy sauce, it comprises the following steps:

[0072] A, the preparation of spice extract:

[0073] In parts by weight, take 0.4 part of pepper, 0.5 part of anise, 0.6 part of cumin, 0.7 part of cinnamon, 0....

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PUM

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Abstract

The invention relates to seasoning sauce and a preparation method thereof. The seasoning sauce is prepared from, by weight, 15-35 parts of spice extraction solution and 400-600 parts of soybean sauce. The preparation method includes the following steps of A, preparing the spice extraction solution, wherein spices are smashed through a smashing machine, soaked in water and then directly distilled; B, conducting blending, wherein 15-35 parts by weight of spice extraction solution and 400-600 parts by weight of soybean sauce are taken to be evenly mixed; C, conducting high-temperature sterilizing and cooling and conducting filtering through a film filtering mode to obtain the seasoning sauce. Compared with the prior art, the seasoning sauce has the advantages that effective components in the spices are more completely extracted, the spice extraction solution strong in aroma can be obtained through a small amount of spices, cost is saved, it can be avoided that grease and other substances in the spices enter a sauce product and deposit, and the prepared seasoning sauce is rich in taste, pure in taste, safe to eat, strong in aroma and stable in quality.

Description

technical field [0001] The invention relates to the field of food, in particular to a seasoning soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is a liquid condiment brewed from soybeans, wheat, and bran. It has a reddish-brown color and a unique sauce aroma. It tastes delicious and helps to stimulate appetite. Increase the aroma of food and make its color more beautiful, thereby increasing appetite. Soy sauce has the effect of relieving heat and irritability, seasoning and appetizing. Soy sauce contains isoflavan. This special substance can lower human cholesterol and reduce the incidence of cardiovascular diseases. It is recommended to put soy sauce after cooking, so that the effective Amino acids and nutrients are effectively retained. [0003] The current soy sauce products have a relatively single taste. Therefore, in the cooking process, other seasonings need to be added, such as directly adding a certain amount of spice seasoning ...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/105
CPCA23V2002/00A23V2200/32A23V2200/30A23V2200/314
Inventor 刘谋军
Owner 桂林市晟博科技服务有限公司
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